|2||tablespoons||onion, dried flakes|
|1||each||rye bread||round loaf*|
Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.
Carve out the bread to make a bowl, saving the bread to dip into the sauce.
When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat.
First published: 1996-01-27 last updated: 2014-12-16
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